Directions

In a soup kettle or Dutch oven, saute onion, celery and garlic in butter until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired.Yield: 12 servings (3 quarts).

Originally published as Lentil Barley Soup in Taste of Home
February/March 1999, p17